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Perfect Lemon Blueberry Graduation Sheet Cake Easy Homemade Recipe with Cream Cheese Frosting

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A quick and easy lemon blueberry sheet cake with tangy lemon zest and juicy blueberries, topped with a smooth cream cheese frosting. Perfect for graduations and celebrations, this moist and flavorful cake is a crowd-pleaser.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315 g), plus 2 tbsp for tossing blueberries
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup (1 stick) unsalted butter, softened (113 g)
  • 1 ¾ cups granulated sugar (350 g)
  • 3 large eggs, room temperature
  • ½ cup Greek yogurt or sour cream (120 g), can substitute dairy-free yogurt
  • ¼ cup fresh lemon juice (60 ml)
  • Lemon zest from 2 medium lemons
  • 1 tsp vanilla extract
  • 1 ½ cups fresh blueberries (225 g), rinsed and patted dry
  • For the Cream Cheese Frosting:
  • 8 oz cream cheese, softened (225 g)
  • ½ cup (1 stick) unsalted butter, softened (113 g)
  • 4 cups powdered sugar, sifted (480 g)
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9 x 13-inch sheet pan lightly with butter or non-stick spray. Line with parchment paper if desired.
  2. In a large bowl, whisk together 2 ½ cups flour, baking powder, baking soda, and salt until evenly combined.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium speed for about 3 minutes until light and fluffy.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Add vanilla extract and lemon zest.
  5. Reduce mixer speed to low. Add dry mixture in three additions, alternating with Greek yogurt and lemon juice in two additions, starting and ending with dry ingredients. Mix just until combined.
  6. Toss blueberries with 2 tablespoons of flour in a small bowl to prevent sinking.
  7. Fold floured blueberries gently into the batter using a spatula to avoid bursting.
  8. Pour batter evenly into prepared pan and smooth the top.
  9. Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean and the cake springs back lightly when touched.
  10. Cool cake in the pan for 15 minutes, then transfer to a cooling rack to cool completely before frosting.
  11. For frosting, beat cream cheese and butter on medium speed until creamy (2-3 minutes). Gradually add powdered sugar on low speed, then increase to medium and beat until fluffy (3-4 minutes). Add vanilla and lemon juice and mix until combined.
  12. Spread cream cheese frosting evenly over cooled cake. Optionally, garnish with fresh blueberries or lemon zest.
  13. Refrigerate cake for at least 30 minutes before slicing to set frosting and enhance flavors.

Notes

Use room-temperature eggs and butter for smooth blending. Toss blueberries in flour to prevent sinking. Avoid overmixing batter after adding dry ingredients to keep cake tender. Chill frosting if too soft before spreading. Tent cake with foil if browning too fast. Cake flavors improve if baked a day ahead and refrigerated unfrosted, then frosted before serving.

Nutrition

Keywords: lemon blueberry cake, sheet cake, cream cheese frosting, graduation cake, easy cake recipe, lemon cake, blueberry dessert, celebration cake

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